1 lb. beef tips
16 med. sized shrimp, 16-20 per lb.
8 oz. Marsala wine
1/2 onion, minced
12 mushrooms, sliced
4 cloves garlic, minced
2 tsp. Worcestershire sauce
2 beef bouillon cubes
2 c. water
2 tsp. flour
1/4 c. vegetable oil

Heat oil in a large skillet. Saute beef tips until browned on all sides and pour off excess fat. Add mushrooms and shrimp while stirring, then add remaining ingredients except for the 1/2 teaspoon of flour, water, and bouillon cubes.

Mix enough water to the flour to make a paste. Dissolve the bouillon cubes in the water and add to the skillet. Bring to a boil and reduce by 1/4 the volume. Add the paste while stirring. When desired thickness is obtained, serve hot over rice. Serves: 6-8. (Prep and Cooking Time: 30-40 minutes)